Most products generally talk about " red rice yeast ", but in fact it is red yeast obtained from rice.
This yeast (Monascus purpureus) grows on rice; it contains a pronounced red pigment. Which means that it is the yeast that is red and not the rice.
In Asia red yeast rice is above all a food product and is used as a colouring agent or a flavour enhancer in different food preparations such as sauces, fish mousse, rice wine, red tofu, marinated vegetables, salted meats, etc.
Anecdote: Red yeast rice has been used in Chinese medicine since the Ming dynasty (1368-1644); it was called ‘long life rice’. The active substance in red yeast rice is monacolin K.
25 mg of Q10H2 (ubiquinol) is a good complement to red yeast rice.
Ubiquinol is the non-oxidised form of the coenzyme Q10. It is a natural molecule produced from fermented yeast and it contains no impurities therefore caused by chemical processes.
Ortho Q10H2 25 mg contains vitamin E that protects against free radicals.
Ortho Q10H2 contains filtered cold-pressed virgin linseed oil.
Choledoc 10 :
625 mg of red yeast rice (Monascus purpureus) contains 10 mg lovastatin (monacolin K).
Ortho Q10H2 :
25 mg ubiquinol, 2,4 mg vitamin E (d-a-tocopheryl acetate, 20% RDI).
600 mg of red yeast rice*
25 mg of Q10H2 is a good complement to red yeast rice.
Monacolin K from red yeast rice helps maintain normal cholesterol levels.
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